Calorimetry in Food Processing(English, Hardcover, unknown)

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Calorimetry in Food Processing(English, Hardcover, unknown) is written by unknown and published by John Wiley and Sons Ltd. It's available with International Standard Book Number or ISBN identification 0813814839 (ISBN 10) and 9780813814834 (ISBN 13).

Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.